Fancy financiers worthy of a great pastry chef? Discover Pierre Hermé’s secret recipe and make these soft cupcakes with almonds and hazelnuts at home. Guaranteed success!
You dream of baking in a Soft and golden financialworthy of a boutique by Pierre Hermé? Good news, the chef has unveiled his inractable recipe. With simple ingredients and quick preparationthese little wonders at Almonds and hazelnuts will capsize your taste buds.
An easy and accessible recipe
No need to be a Pastry pro to embark on making these Gourmet financiers. In just 10 minutes of preparationyou will be ready to bake a batch of 15 cupcakes. With a 30 -minute cooking timethe hardest part will be to wait before tasting.
Essential ingredients
For financiers light, melting and ultra-Savoureux, Here are the simple ingredients, but skillfully dosedfrom this chef recipe:
- 150 g icing sugar
- 50 g flour (+ for molds)
- 60 g almond powder
- 20 g hazelnut powder
- 3 egg whites
- 140 g of butter (+ for molds)
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Preparation step by step
Roast the hazelnut powder : preheat the oven to 160° and let it brown for 12 minutes.
Increase the temperature to 220 °Then Butter and flour your molds.
Prepare a hazelnut butter : heat the butter until you get a golden color and a delicious hazelnut smell.
Mix the dry ingredients : in a bowl, incorporate the icing sugar, flour, almond powder and hazelnut powder.
Add the egg whitesthen the warm hazelnut butter, and mix until you get a Smooth and shiny paste.
Divide the dough into the molds and bake 15 to 20 minutes.
Let cool before unmoldingand enjoy!
Small advice from the chef: for even more delicacy, sprinkle your financiers tapered almonds Before baking.
A signature taste and a perfect texture
The secret of the success of this recipe lies in the hazelnut roasted and the hazelnut butterwhich bring an irresistible depth of taste. Each bite is melting to heart and slightly crisp on the edges.
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So, ready to transform you into apprentice pastry chef And to impress those around you? These version financiers Pierre Hermé Don’t wait until you!
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Cuisine editor
After more than ten years in the food industry as a publishing manager, I continue to share what I like most through writing: cooking! Fascinated …
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